Honestly delicious

The Dutch are increasingly valuing pure and honest food. Restaurants serving seasonal vegetables, organic meat and sustainable fish are popping up everywhere. We would like to introduce you to four restaurants in The Netherlands where you can enjoy delicious and sustainable food.

The farmer is in charge

Restaurant De Jong is housed in an old railway viaduct in Rotterdam. In this edgy and industrial building, Chef Jim de Jong serves elegant dishes accompanied by unique vegetables and tasty edible flowers.

‘What makes us unique is our relationship with the farmer. If I phone him and ask if he can deliver some peas later today, he always can.’

De Jong is passionate about the products he uses and makes it his mission to introduce you to delicious seasonal dishes. He knows exactly when a strawberry tastes best, believes asparagus should never be served in winter, and feels that an autumn menu isn’t complete without mushrooms. The blackboard changes weekly and sometimes daily, depending on what the farmer has to offer: the farmer is ultimately in charge of the menu!

‘I always make sure I know where I get my products from. Are the animals happy and treated well? Are the vegetables grown organically?’

Simply flavourful

The Keuken van Gastmaal in Utrecht is all about flavour. Here you will find no fancy presentations – just a small menu and dishes prepared with honest ingredients. Owners Erik and Simone van den Eijnde – a brother and sister duo – prevent any food waste by taking home the leftovers.

‘Guests often have something to celebrate when they book with us.’

‘Many wines on the menu are “vin nature”, meaning they are pure and without additives.’

‘Every link in the production process deserves a fair share.’

All the ingredients are sourced from local producers. The menu proudly lists a variety of Dutch dishes, such as a salad with three Dutch radish varieties plus a dressing made of garlic from the Beemster Polder. All the herbs, nuts and berries on your plate have been picked by the staff themselves.

‘At the restaurant, but also at home, we try to minimise our ecological footprint.’

Food without fuss

Restaurant Logisch, situated in the heart of The Hague, shows that delicious food and being healthy go perfectly together. Chef Johan Wigleven serves pure and organic dishes prepared with local products.

‘Our logo is made from Iceland moss: 100% natural, beautiful and purifying.’

Products that contain any additives are banned from Wigleven’s kitchen. All the wines are organic and produced without pesticides. The fresh herbs are grown nearby in the garden of the chef’s mother. The owners’ conscious consumption is not limited to the menu: the furniture is made from recycled materials, the lighting consists of energy efficient LED lights and solar panels on the roof help generate power.

‘We only use natural sugars, such as those from fruits and sweet vegetables. Both healthy and delicious.’

Balanced at the IJ

Restaurant Pllek is all about a healthy and conscious lifestyle. The restaurant is built from shipping containers and has a beautiful view over the IJ Lake. The kitchen serves organic meat and sustainable fish, and in addition you can also take yoga lessons or attend a cultural event, such as a musical presentation with artists from around the world.

‘Our restaurant attracts both young and old, and people from different cultural backgrounds. That’s also thanks to our location.’

‘Every season comes with a new suitable menu.’

Chef Dimitry Mulder prepares the dishes with regional products. The menu changes every season and also contains vegetarian and vegan options. Pllek is known for its original dishes, such as courgette flowers with ricotta and mint, or hibiscus-raspberry ice cream.